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Recipe:Grilled Pinchitos with Yogurt Lime Dipping Sauce

This Test Kitchen Approved recipe has been tested for accuracy.

"Pinchitos" are Spanish for "kebabs" and are often served tapas-style in Spain. Our Southern Spain Pinchito Spice adds a Spanish-influenced curry flavor to whatever your using it in. It works here both as a marinade for the meat and as a dipping sauce for the grilled kebabs.

Notes

For a vegetarian option: Use 14 oz. extra firm tofu or 1 lb. eggplant in place of meat. For eggplant, sprinkle cubes generously with salt and let sit in a colander for 30 min. to remove excess moisture before marinating.

For a vegan option: Make the vegetarian substitutions and use a non-dairy yogurt for the sauce.

Directions

For sauce: Whisk together all sauce ingredients and refrigerate until ready to serve pinchitos.

For pinchitos: In a gallon-size zip top bag or other sealable container, thoroughly combine Pinchito Spice, vinegar, and oil. Add meat and toss to coat all pieces with marinade. Refrigerate for 1 to 4 hours. Preheat grill to medium-high. Thread skewers with alternating meat and veggie pieces. Grill 5 to 7 min. per side, or to desired doneness. Transfer skewers to a platter and sprinkle with crushed Aleppo chiles to taste.

Serving Suggestions

As a meal, serve over a bed of rice and drizzle with sauce. As an appetizer, serve on smaller skewers with sauce on the side for dipping.

The recipe is still in the queue but I couldn't wait to use the spice. I used the pinchito and Aleppo as a dry rub on a piece of meat on the grill pan. Very good! These two spices are excellent together. I used a small amount and kept the proportions the same as in this recipe. I've been using Aleppo for years. It is so much better than the standard grocery store crushed red pepper. I can't wait to try this recipe.

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